SPAGHETTI SQUASH WITH MARINARA AND VEGGIES

Yields 2 to 4 servings

Like many other healthy foods, spaghetti squash didn’t make it onto my radar until I was well into my twenties. I love to use this as a lighter alternative to regular pasta—it’s made from fresh produce and is equally satisfying.

Ingredients:

½ tablespoon canola or vegetable oil (or 3 tablespoons water)

½ green or red bell pepper, diced

½ cup diced red, white, or yellow onion

1 teaspoon minced garlic (about 2 small cloves)

2 cups chopped spinach

1 (14.5-ounce) can diced tomatoes with their juices

½ tablespoon dried oregano

1 (15-ounce) can black or pinto beans, drained and rinsed

¼ teaspoon salt

1 roasted spaghetti squash, cut in half (see page 238)

Optional Additions:

3 or 4 sliced cremini mushrooms added in step 1

½ teaspoon chopped fresh basil or dried basil added in step 2

Optional Garnishes:

½ tablespoon minced fresh parsley

Directions:

1.    In a large pan over medium-high heat, heat the oil (or water). Add the bell pepper, onion, and garlic and sauté for 3 minutes or until the onion is tender and translucent.

2.    Add the spinach, tomatoes, oregano, beans, and salt. Reduce the heat to low and simmer for 5 minutes.

3.    While the veggies are cooking, scrape the inside of the roasted spaghetti squash until it resembles spaghetti strands.

4.    Pour the pepper and tomato sauce over the spaghetti squash.

TONI’S TIPS:

>>At some grocery stores, you can find canned diced tomatoes in Italian spices. That’s a good option for making this even more flavorful.

>>For a thicker sauce, swap out the canned tomatoes for jarred marinara sauce.

MY TIPS: